| Nutrient (per 100 g) | Breading or batter as ingredient in food | Muffins, English, whole-wheat |
|---|---|---|
| Calories | 201 kcal | 203 kcal |
| Protein | 6.6 g | 8.8 g |
| Carbohydrates | 40.1 g | 40.4 g |
| Fat | 1.6 g | 2.1 g |
| Fibre | 1.6 g | 6.7 g |
| Sugar | 0.7 g | 8.1 g |
| Sodium | 245 mg | 364 mg |
All values per 100 g. Source: USDA FoodData Central.
Breading or batter as ingredient in food provides 201 kcal per 100 g, with 6.6 g of protein, 40.1 g of carbohydrates and 1.6 g of fat. 1 fl oz of Breading or batter as ingredient in food (31 g) provides about 62 kcal.
A fast summary built from the current nutrition profile per 100g.
| Nutrient | Amount per 100 g |
|---|---|
| Calories | 201 kcal |
| Protein | 6.6 g |
| Carbohydrates | 40.1 g |
| Fat | 1.6 g |
| Fiber | 1.6 g |
| Sugar | 0.7 g |
| Sodium | 245 mg |
USDA data · USDA FoodData Central
| Portion | Weight | Calories |
|---|---|---|
| 1 fl oz | 31 g | 62 kcal |
| 100 g | 100 g | 201 kcal |
Portion weights: USDA FoodData Central
All values are computed from the per-100 g nutrition data (source: USDA).
Breading or batter is a culinary technique used to coat food items to enhance flavor and texture before cooking. Originating from ancient cooking practices, this method adds a crispy and golden exterior to a variety of foods, making them more appealing. Breaded foods are commonly associated with frying but can also be baked or air-fried, depending on dietary preferences and cooking methods. The ingredients for breading often include flour, breadcrumbs, and seasonings, contributing to the overall taste and crunchiness of the dish. Nutritionally, breading or batter can provide a range of macronutrients. With approximately 201 calories per 100 grams, it contains 6.60 grams of protein, 40.10 grams of carbohydrates, and 1.60 grams of fats. While it is primarily carbohydrate-dense, the protein content aids in muscle repair and growth. Breading is versatile and can be used with vegetables, meats, and seafood, making it a popular choice in various cuisines around the world.
Breading or batter contains approximately 201 calories per 100 grams, making it a moderate-calorie food option. The calorie content can vary depending on the specific ingredients used in the breading.
Breading can be part of a healthy diet when prepared with whole grain ingredients and baked rather than fried. It provides carbohydrates for energy and can enhance the nutritional value of meals when paired with protein and vegetables.
Breading should be stored in a cool, dry place in an airtight container to maintain freshness. Proper storage can extend its shelf life to approximately 6-12 months.
Breading enhances the flavor and texture of foods, provides a satisfying crunch, and can be made healthier with whole grain ingredients. It also adds versatility to dishes and can contribute to a balanced meal.
A reasonable serving size is about 100 grams, and it's recommended to consume breaded foods 1-2 times per week, depending on one's overall dietary needs and preferences.
1 fl oz of Breading or batter as ingredient in food (31 g) has about 62 kcal — 2 g protein, 12.4 g carbohydrates and 0.5 g fat (calculated from the USDA values per 100 g).